Hot Frank And Rice Salad
|Regular rice||3⁄4 Cup (12 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Tablespoon|
|Prepared mustard||2 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Frankfurters||1 Pound, cut in 1-inch pieces (8 To 10)|
|Bacon slices||4 , crisp cooked, drained, and crumbled|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Sliced green onion with tops||1⁄4 Cup (4 tbs)|
|Sweet pickle relish||1⁄4 Cup (4 tbs)|
In a saucepan prepare rice according to package directions, except substitute the 1 1/2 cups chicken broth for the water and omit the salt.
In small saucepan melt butter or margarine; blend in flour, mustard, sugar, and pepper.
Add the 1 cup chicken broth all at once; cook and stir till thickened and bubbly.
Stir into rice with franks, bacon, celery, olives, onion, and pickle relish.
Turn into a 2-quart casserole.
Bake, uncovered, at 375° till mixture is heated through, about 30 minutes.
Garnish with more bacon and sliced pitted ripe olives, if desired.